Saturday, May 8, 2010

Black & White Chili with Beer Bread

Prior to our move, I spent a few minutes during my lunch break one day browsing the magazine section in UCSD's campus bookstore. As usual, I eventually gravitated to the food and cooking themed section. The cover of Cook's Country Best Lost Suppers from America's Test Kitchen caught my eye. While giving it a quick flip through I couldn't help but be intrigued by their Black & White Chili. I immediately liked the flavor so much I've now made it a couple of times. I even took a crock pot full to work for a potluck lunch (where it was a big hit). It's a very fresh and light brothy chili compared to what most of us think of when we hear chili (not a heavy thick tomato based concoction). It was especially enjoyable paired with a slice of hot from-the-oven beer bread made which I'd prepared from a mix purchased at Trader Joe's. Now that it's been a few weeks, I am ready for another bowl of it!

1 comment:

  1. Looks really good, Dale, and like the kind of chili that doesn't require a chilly, wintry evening to taste better. Thanks for the recipe! I hope all is well with you in your new job!